Teatime Finger Sandwiches
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
12 fingers
- Serves:
- 4
ingredients
- 226.79 g package cream cheese, softened
- 6 slice dark rye or 6 slice pumpernickel bread, toasted
- 118.29 ml sliced pimento stuffed olive
- 118.29 ml chopped pecans
- 12 slice cucumbers
- 1 package alfalfa sprout
- sweet creamy butter
directions
- Spread a thin layer of sweet cream butter on one side of each of the slices of bread.
- Cream together the cream cheese, olives, and pecans.
- Spread mixture on 3 slices of bread.
- Put 4 cucumber slices on each of the 3 slices, then top off with the sprouts.
- Place the remaining bread on top, and slice in half, then slice each half widthwise again.
- You should end up with a dozen or so long finger sandwiches-- enjoy.
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RECIPE SUBMITTED BY
Blayke Humphrey
Lubbock, 0
<p>I have lived everywhere it seems, so I try to pick up culinary advice wherever I roam. I am currently plying my trade as a chef. My favorite cookbook is Nanny Ogg's Cookbook based on the Terry Pratchett Discworld series. I'm also fond of Fit For A King, ,a collection of recipes by Elvis' mother and his longtime live-in cook.I have recently acquired all of Vincent and Mary Price's out of print cookbooks which are amazing, and am cooking my way through a few James Beard books.</p>